A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

Method

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Comments, questions and tips

Total hit!
Added a few tweaks as stated in previous comments, but definitely a keeper!

dianaradeva

28th Apr, 2017

5.05

Great recipe! Delicious and effortless. I just doubled the quantity of curry paste to make it more flavoursome.
Will add on onion and garlic next time as suggested by other users.

lottylouby

17th Mar, 2017

5.05

This was very easy & lovely. Altered as suggested; ie; pre boiled potatoes, fried an onion&garlic, increased paste quantity, reduced stock & simmered for longer to reduce. Worked well and made a lovely thick creamy curry. This would work well as a veggie curry i reckon, by adding extra veg and could even use quorn. Will definitely make again.

headchefsarah

6th Mar, 2017

5.05

I absolutely loved this dish (especially the coconut flavour). I followed the tips on here.

Morrokina

7th Feb, 2017

5.05

Waw! This was excellent ! I could not get enough of it! I added one garlic clove, crushed, and used jalfrezi curry paste. I didn't have lentils so I did not add them. I left it simmer for about half an hour and served it with basmati rice! An absolute triumph! Going right in my list of all time favourite recipes!!

little_lady

19th Jan, 2017

5.05

Fab recipe - Cheap, quick and easy to cook. I used frozen veg instead of the peas, and also butternut squash instead of sweet potato (make sure you roast it slightly first). Korma paste also works really well.

lilygrey

16th Jan, 2017

3.8

This was a beautiful curry. It came out a little thicker than expected, possibly because we cut the sweet potato a little too big and they took longer to cook, but even with a very thick sauce this curry was delicious. We used Quorn 'chicken' fillets instead as we're vegetarian but this curry still tasted wonderful. Possibly one of the best curries I've tasted in a while and especially good as my partner can't handle spice at all!

YummyMummy94

30th Dec, 2016

Based on the comments i did the following 'tweaks':
- browned 1 onion & two garlic gloves
- 3 tbsps of curry paste
- 400g of pre cooked chicken breast pieces
- 250ml of chicken stock
- boiled the sweet potatoes beforehand for 5-7 mins
- added smoked paprika & turmeric
- left to cook for 40 mins before adding veg and sweet potatoes at the end.
It didn't turn out hot at all probably due to the curry paste used, but I did not mind at all since it was for my son as well as my partner.
I will definitely be making this again, with the tweaks.

Charl1e84

10th Dec, 2016

5.05

This was absolutely delicious. Made it for my boyfriend who had never had lentils and he loved it. I boiled the sweet potato separately for 5-7 mins as suggested by others and added onion and garlic with the curry paste. Will definitely make again.

Pages

Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?

HaroldNHulsey

19th Dec, 2015

True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.I have some good work experience with a http://resumeplus.us/resume_writing_services.php and my words are clearly based on what I felt through such processes in the past.

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